Name: Chicken Breast in Burgundy Sauce
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 1 bunch Soup vegetables; 12 piece Shallot(s); 5 clove Garlic; 4 Zweig Thyme; to taste Salt; to taste Pepper; 3 piece Bay leaves; 300 g Small mushrooms; 1400 g Chicken breast on the bone; 4 tbsp Flour; 2 tbsp Olive oil; 2 tbsp Tomato paste; 500 ml Red wine Burgundy; 250 ml Poultry stock

Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

80 Min

This Thermomix® recipe for Chicken Breast in Burgundy Sauce is ready in 2 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This recipe for braised chicken breast in red wine is a true delight! The chicken pieces become tender and juicy, while the Burgundy sauce with fresh vegetables and herbs develops an intense aroma. I particularly like to make this dish in autumn and winter, when it's cold outside and you crave something hearty. It is perfect for a festive dinner with friends or family. It goes well with a crispy baguette or potato wedges. The preparation takes a little time, but the result is well worth it!

Ingredients (14 ingredients)

1 bunch Soup vegetables
12 piece Shallot(s)
5 clove Garlic
4 Zweig Thyme
to taste Salt
to taste Pepper
3 piece Bay leaves
300 g Small mushrooms
1400 g Chicken breast on the bone
4 tbsp Flour
2 tbsp Olive oil
2 tbsp Tomato paste
500 ml Red wine Burgundy
250 ml Poultry stock

Preparation (6 steps)

Chop soup vegetables

Thermomix® Setting

5 sec/Speed 5

Clean and wash the soup vegetables and cut into pieces. Place in the mixing bowl and chop for 5 sec./speed 5. Peel the shallots and garlic, add and chop for another 3 sec./speed 5. Wash the thyme, shake dry and add to the mixing bowl together with salt, pepper and bay leaves.

Prepare mushrooms

Clean the mushrooms, rinse briefly if necessary and pat dry. Set aside.

Prepare chicken

Rinse the chicken breasts under cold water and pat dry. Using a large knife, cut the fillets from the bone along the breastbone, divide each breast half into 3 pieces. Dust the chicken pieces with a little flour.

Fry chicken

Heat olive oil in an ovenproof pan or roaster. Fry the chicken pieces vigorously on all sides, remove and set aside.

Sauté vegetables

Add the vegetables from the mixing bowl and the mushrooms to the pan or roaster and fry vigorously as well. Stir in the tomato paste and fry briefly.

Braising in the oven

Add the chicken pieces again. Pour in the red wine and stock and bring to a boil. Braise in a preheated oven at 200°C (fan oven: 180°C; gas: level 3) for 35-40 minutes.